Freezer Friendly/ Meatless/ Recipe/ Side Dish/ Vegetable

Crock Pot Refried Beans

January 23, 2016 (Last Updated: October 26, 2020)

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Refried beans made in a crock pot.  Lots of flavor and no fat!

A white plate with beans, tomatoes and a tortilla.

I love, love, love these crock pot refried beans!  They are so tasty….so easy…. and they aren’t from a can!

Canned refried beans don’t have a lot of extra or strange ingredients in them, but anytime I make something myself, I just know exactly how it has been handled and the quality of the ingredients I use.  Plus homemade refried beans are much cheaper than buying the cans from the grocery store.

Crock Pot Refried Beans in a white bowl topped with chopped onions.

I’ve made these refried beans several times and I think I’ve finally nailed the technique.  Even though these are called refried beans, they aren’t really refried.  I know traditionally that is how they got their name, but not necessary here.  Once the beans are cooked through, you have them mash them up!  Lots of fun, right?

Since we also need to keep the onion, garlic, and peppers in the beans, pureeing the mixture actually works better.  I’ve used all types of modern conveniences:  an immersion blender, regular blender, and a food processor.

The blenders work well, but my biggest problem is too much liquid.  And too much liquid = runny beans.  Now I don’t like my beans as thick as they come out of the can, but I would like them hold their shape on a chip or not run straight out of a burrito.

The food processor has become my best friend for these beans.  I simply scoop the beans, onions, garlic and peppers out of the crock pot with a slotted spoon and pile it into the food processor.  A bit of the liquid gets transferred with each spoonful.  Then simply pulse until blended!

If it is too dry you can scoop a bit more liquid.  I do this in several batches and then place huge bowl.  It is okay to leave a few beans whole or just partially mashed.  Once they are all mashed up, I add salt and then divvy up the beans into small containers and throw them in the freezer for weeknight dinners.

Huge metal bowl of refried beans with an orange spatula.

When I make these, I usually make the biggest batch that will fit into my crock pot.  For me, that’s a two pound package of  pinto beans.  My recipe below is for one pound of pinto beans.  Not everyone has a huge crock pot.

Beans topped with chopped green onions served with tortillas on a plate.

Another dried bean recipe to try is Instant Pot Black Beans.

Large bowl of mashed pinto beans.

These beans are perfect to serve with baked tortilla chips, baked enchiladas and taquito or added to a burrito along with shredded chicken.

Don’t forget to PIN for later! Bowl filled with beans and topped with chopped green onions.


If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you’ll LOVE all the others in this category. Check out all my side dishes here!

A white bowl filled with refried beans.

Crock Pot Refried Beans

Refried beans made in the crock pot. Can be portioned and frozen for quick dinners.
5 from 5 votes
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Course Side Dish, Vegetable
Cuisine Mexican
Servings 12 servings
Calories 132 kcal


  • 1 pound dried pinto beans
  • 1 whole onion (skin remove and halved)
  • 4 cloves garlic
  • 1 whole jalapeno pepper (stem and seeds removed)
  • 2 teaspoons salt


  • Put beans in a crock pot.
  • Cover with water. Water level should be about 3 inches above top of beans.
  • Add onion, garlic, and peppers.
  • Cook on high for 6 hours until beans are cooked through.
  • Using a slotted spoon, transfer mixture to a food processor. Pulse until smooth. You will need to do several batches of this step.
  • Add salt to taste.


Recipe can be doubled, depending on size of crock pot.
Anaheim peppers can be substituted for jalapenos.
If you like spicier beans, leave seeds in peppers.


Calories: 132kcalCarbohydrates: 23gProtein: 8gSodium: 392mgPotassium: 530mgFiber: 5gVitamin C: 2.8mgCalcium: 45mgIron: 1.9mg
Keyword beans, crock pot, Mexican beans, refried beans
Tried this recipe?Leave a comment and let me know what you think.

Adapted from Mel’s Kitchen Cafe




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  • Reply
    February 13, 2016 at 10:10 am

    5 stars
    Hey, I made these and they were pretty good! they really did have that refried bean taste without being fried (obviously). I ate them throughout the week. I’m probably making them again this weekend.

    • Reply
      February 13, 2016 at 11:54 am

      Wonderful! I’m so glad you like them! I make them often…we seem to eat a lot of refried beans!

  • Reply
    ramona @ the merchant baker
    February 2, 2016 at 6:53 pm

    I never thought of making my own refried beans. I love that it’s a crock pot deal with no worries about an overnight soak. Can’t wait to try them. We all love refried beans in this house!

    • Reply
      February 2, 2016 at 7:09 pm

      They are easy and very delicious! I hope you give them a try!

  • Reply
    Anu - My Ginger Garlic Kitchen
    January 27, 2016 at 3:57 am

    Oh! I am so embarrassed to confess that I have not tried refired beans yet. But this looks so good, and I need to make it asap! Lovely share, Kathy! 🙂

    • Reply
      January 27, 2016 at 5:15 am

      It’s not too late to give them a try!

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